Follow this festive Christmas cocktail recipe for a seasonally-inspired variation on the White Lady, a sweet/sour cocktail classic with a spicy twist.
The spicy twist comes from homemade mince pie syrup, adding a warmth to your festive cocktail. I’m not a big fan of mince pies but I love the flavours of this syrup which are synonymous with Christmas.
Paired with clementine juice, another festive flavour, and you have the essence of the season in a coupé glass.
- 60ml gin
- 20ml triple sec
- 15ml mince pie syrup (see recipe)
- 10ml clementine juice (fresh is best but use a good bottled juice if you don’t have time to squeeze your own).
- 5ml freshly squeezed lemon juice
Ingredients for the foam:
- 15ml pasteurised egg white
- Dash orange bitters
- Add the first five ingredients to a shaker with ice.
- Shake until cold beads of condensation form on the outside of the shaker.
- Fine strain into a chilled coupe glass.
Instructions for the foam:
- You will need to create the foam separately.
- Add the dash (or two) of orange bitters to the egg white in a clean chilled shaker.
- Whisk with a mini electric milk frother. It’s a lot easier than dry shaking (without ice). Although you can do this if you don’t have one.
- Pour the foam over the top of your cocktail.
Garnish: Grated nutmeg